Editing Rosemary shortbread
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# Pack the dough well into the greased pan with your hands. It's ok if you leave finger prints and such but it should pretty smooth. | # Pack the dough well into the greased pan with your hands. It's ok if you leave finger prints and such but it should pretty smooth. | ||
# Cook until it's golden brown. With a 9 inch pan, it took me about 40 minutes. With a smaller/thicker pan, it might be more. | # Cook until it's golden brown. With a 9 inch pan, it took me about 40 minutes. With a smaller/thicker pan, it might be more. | ||
# Once golden brown, take it out of the oven and flip it onto a cooling | # Once golden brown, take it out of the oven and flip it onto a cooling crack. If it's greased well, it should just fall out. I've had it completely fall apart. As long as it's still hot, you can press any broken pieces back together with a spatula and it will harden together as it dries. No problem! | ||
# After 15 minutes or so — once the shortbread is warm but still soft — cut it into pieces. Once it dries completely, it's going to be too crumbly to cut effectively. | # After 15 minutes or so — once the shortbread is warm but still soft — cut it into pieces. Once it dries completely, it's going to be too crumbly to cut effectively. | ||
Reports are that brushing olive oil on | Reports are that brushing olive oil on afterward taking it out of the over are great too! | ||
== Inspiration + References == | == Inspiration + References == | ||
* [http://cooking.nytimes.com/recipes/1015820-rosemary-shortbread NYT Rosemary shortbread recipe] | * [http://cooking.nytimes.com/recipes/1015820-rosemary-shortbread NYT Rosemary shortbread recipe] |